Design Eat Repeat

0 Note: This recipe does not need room temperature butter.  Instead, take the unsalted butter ([adjustable]½ cup, i.e. 1 stick)[/adjustable] straight from the fridge, microwave for 10-20 seconds until it is slightly, slightly softened (when pinched, the sides should only slightly give) and then toss in the mixing bowl. 
1 Add the light brown sugar ([adjustable]¾ cup) and granulated sugar (¼ cup[/adjustable]) and mix on medium speed for about 30 seconds until it is creamy.
2 Add the [adjustable]2 egg yolks, 1 whole egg, and vanilla extract (1 teaspoon[/adjustable]) and mix on low speed. 
3 Once mixed, add in the baking soda ([adjustable]½ teaspoon), baking powder (½ teaspoon), cornstarch (1 teaspoon), and salt (½ teaspoon[/adjustable]) and mix for another 5-10 seconds until combined.
4 Turn the mixer on medium speed and first add the quick oats ([adjustable]¾ cup). Allow to mix together then add the all-purpose flour (1 ½ cups[/adjustable]). Dough will be sticky. Stir in the semi-sweet chocolate chips ([adjustable]1 cup[/adjustable]) and you’re ready to scoop!
5 Use a 2-tablespoon sized cookie scoop to scoop dough onto parchment-lined baking sheet. The dough will be sticky, but this is how it should be. Once scooped, use your hands to roll each of the scoops into a ball. (If needed, spray your hands with non-stick cookie oil before rolling.)
6 Bake a 350℉ for exactly 10 minutes. The edges should look slightly brown and the centers should look slightly underdone. Remove from the oven and allow the cookies to cool on the hot baking sheet for 10-15 minutes before removing them. This will allow them to finish baking on the hot sheet.
7 If desired, immediately press 4-5 chocolate chips on top of each hot cookie for a pretty presentation.